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Epicurious

Roasted Spiced Rhubarb with Dates and Yogurt

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Yossy Arefi

Here’s an idea we can get behind: a thick and creamy, just-sweet-enough yogurt topped with roasted rhubarb, dates, and chopped pistachios. It's breakfast! It's a snack! It's dessert! Heck, it's all three.

Recipe information

  • Yield

    4 Servings

Ingredients

¼ cup unsalted, shelled raw pistachios
½ cup Medjool dates, chopped
2 teaspoons finely grated orange zest
½ teaspoon vanilla extract
2 tablespoons honey, divided
3 large rhubarb stalks (about ¾ lb.), cut into 2” pieces
¼ teaspoon ground cinnamon
1⅓ cups plain nonfat Greek yogurt

Preparation

  1. Step 1

    Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool, then chop.

    Step 2

    Meanwhile, bring dates, zest, vanilla, 1 Tbsp. honey, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer gently until dates are very soft and liquid is reduced by half, 8–10 minutes. Place rhubarb in a small baking dish and toss with cinnamon and date mixture. Roast, turning halfway through, until rhubarb is tender but not falling apart, 25–30 minutes.

    Step 3

    Whisk yogurt and remaining 1 Tbsp. honey in a small bowl. Serve spiced rhubarb and any juices with yogurt and pistachios.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 4 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 33 Dietary Fiber (g)  4 Total Sugars (g) 24 Protein (g) 6 Sodium (mg) 50
TagsFruit DessertDessertRhubarbFruitDateDried FruitPistachioNutYogurtDairySpringEasyGluten FreeVegetarianRoastBreakfastBon Appétit
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